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Sausage and Chicken Gumbo Recipe

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Sausage and Chicken Gumbo Recipe

Sausage and Chicken Gumbo Recipe

Photo © John Mitzewich
This gumbo recipe is a spicy, meaty, comforting Cajun stew, usually served with rice. Andouille sausage is a traditional ingredient in gumbo recipes, but any spicy, smoked sausage will work in this classic American recipe.

Makes 6 Servings of Cajun Sausage and Chicken Gumbo

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

  • 1/3 cup vegetable oil
  • 1/3 cup flour
  • 1 onion, diced
  • 2 ribs celery diced
  • 1 green bell pepper, diced
  • 8 oz Andouille sausage, or other spicy, smoked sausage
  • 3 cloves garlic, crushed fine
  • 1 tsp salt
  • 1 1/2 tbsp paprika
  • 1/2 tsp cayenne pepper, or to taste
  • 1/2 tsp black pepper
  • 3 cups chicken broth, or as needed
  • 6 boneless, skinless chicken thighs, cut in 2-inch pieces
  • 1/2 cup minced green onions
  • 6 cups cooked rice, optional

Preparation:

To make the "roux" - In a heavy Dutch oven or pot, cook the oil and flour over low heat, stirring, until it is a nutty, golden-brown color. This will take from 15-30 minutes. Depending on the cook, and version of the recipe, a Cajun roux can range from blond to very dark brown. This recipe suggests something in between for the best results.

Add the onion, celery, and bell pepper to the roux and cook for another 10 minutes to soften the vegetables. Add the sausage and garlic; stir and cook for 1 minute. Add the stock and turn heat up to med-low. Bring to a simmer and cook, stirring occasionally for 30 minutes. Add stock as needed, if it is getting to thick.

Stir in the chicken and cook for 30 more minutes, or until the chicken is cooked and tender. Stir in the green onions, and add more stock to adjust to desired thickness. Cook for 2 minutes, and turn off heat. Taste for salt and spice, and adjust seasoning if needed. Serve with rice if desired.
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